One of my favourites from my Chicken Cookbook.
4 Chicken Breasts – chopped into 2-3cm cubes
2 garlic cloves – roughly chopped
2.5cm ginger – chopped
400g can tin tomatoes
4 tbsp natural yoghurt
1 onion – finely chopped
2 tbsp veg oil
2 tbsp masala curry paste
salt & pepper to season
1 tbsp plain flour to thicken sauce
coriander chopped to garnish
- Heat oil in a pan and fry onions until browned, then add in the masala paste and heat through for a minute.
- Add in the chicken and brown, season with salt & pepper
- Add in the garlic, ginger, yoghurt and tomatoes, stir and bring to the boil.
- Mix the flour with a little water and add to the mixture to help thicken sauce.
- Cover and simmer for about 15 minutes, uncover and cook for a further 5-10 mins to thicken sauce.
- Sprinkle over coriander leaves and serve immediately. So Yummy!
Yet again I amaze myself with an absolutely delicious curry, another one for my favourites list. So healthy too and filling.
2 Chicken Breasts
1 tsp curry powder
1 tsp gram masala
1 tsp Cumin
1/2 tsp turmeric
1 tsp salt
1 chopped onion
1 chopped chilli
2 tsp ginger
1 yellow and 1 red pepper – diced
1 tsp garlic powder or 1 fresh clove
250ml beef stock
1 cup lentils
200ml coconut milk
salt & pepper
- Put spices into a tub, turmeric, gram masala, cumin, salt, pepper, cloves and garlic. Dice the chicken and rub in the spice mix to coat.
- Heat a tbsp of oil in a pan and add the chicken to brown.
- Add in the chilli, onion and peppers and cook for a few minutes.
- Pour in the beef stock and lentils bring to boil then simmer and cook for about 1.5 hrs.
- Pour in the coconut milk and simmer further for another 1.5 hrs. If too watery, remove lid and simmer uncovered until sauce has thickened (about 15 mins).
- Serve and top with some fresh parsley. Yum!
Always wanted to make my own pesto sauce, so today was that day! Decided to pair with some chicken and pasta for dinner, very tasty if I do say so myself! lol!
Makes for 2
For the chicken pan:-
1 1/2 large chicken breast – cut into small chunks
80g Spinach spaghetti pasta
10 cherry tomatoes
1 red & 1 yellow pepper – sliced finely
1 onion – chopped finely
Salt & pepper
1 tsp chilli flakes
For the pest sauce:-
Large handfuls of basil
80-100g toasted pine nuts
1 garlic clove
Salt & pepper
Lemon Juice (1 lemon)
50g Parmesean cheese (Parmigiano-Reggiano)
Olive oil (very important to use a very good quality oil)
- Heat 1 tbsp oil in a pan, add the chicken, season with salt & pepper & Italian seasoning, brown all over.
- Meanwhile bring a large pan of salted water to boil for your pasta, add pasta and reduce to simmer for 10 mins.
- Add onion, pancetta and peppers to pan with chicken and cook until soft and slightly browned.
- Add cherry tomatoes and chilli flakes cook for a few mins, stir through
- To make the sauce, put everything into a food processor and blend until smooth, gently add the oil a little at a time until desired smoothness.
- Drain pasta and add to the chicken pan, mixing through with the other ingredients. Tip in the sauce, mix and heat through for about 1 min.
Serve – Yummy!
Hasselback potatoes now has competition! lol! Using up leftovers in my fridge again! Tasty wee dinner treat tonight.
1 x Chicken Breast
1 tbsp Lightest Philadelphia (Cream Cheese)
Small handful of cheddar cheese – grated. I used my favourite, Scottish Galloway!
1 Smoked Bacon Medallion
Pepper to taste
- Preheat oven to 180 deg.
- Place chicken breast on a baking tray and make slices about 1 inch long and 3/4 way down to base.
- Spoon cream cheese into slits, then slice the bacon medallion and place a slice in each slit.
- Sprinkle grated cheddar on top and finish with sprinkle of pepper.
- Oven bake for 25 mins.
A Healthier and Lighter way for a truly scrumptious pie. Love this combination and love the fewer calories using filo. We do love our pie Sunday’s.
Makes 2 pies
2 Chicken Breasts – cubed
1 Leek – sliced finely
4 lean smoked bacon – sliced
1 Chicken Stock cube
2 tbsp flour
1 tbsp nutmeg
Salt & pepper
- Brown chicken in a medium heat pan, the remove from pan
- In the same pan brown the bacon and remove from pan
- Saute the leeks in the same pan and remove
- Melt butter in the pan and gently stir in the flour to a smooth paste
- Crumble the chicken stock cube into the milk and the slowly add to the pan little at a time stirring until thickened.
- Add the chicken, leeks, and bacon, season and add nutmeg then simmer for 15 mins.
- Brush the filo sheets with melted butter or a little olive oil.
- Spoon the chicken mixture into an oven dish equally then scrunch each filo sheet and add to top of mixture in dish.
- Bake in an oven 180 deg for 20-25 mins until golden brown.
- Serve with some veg or potatoes….Yummy!
I always know I’ve made a perfect pie when my partner leaves nothing on the plate..lol.!
I recently visited Florida on holiday and found my taste buds loving Waffles and Maple Syrup, a classic combo in America! Inspired by different flavours I put a twist on this fab and tasty dish.
For the chicken:–
2 Chicken Breasts
1 egg – beaten
Couple of Dashes of Tabasco Sauce
Salt & Pepper
2 Toasted Waffles
1 tsp coriander
For the Sauce:–
1 tsp olive oil
1 small garlic clove – crushed
200ml chicken stock
2-3 tbsp Maple Syrup
1 tsp white wine vinegar
1 tbsp Chilli flakes or powder
1 tsp coriander
- Toast waffles and let cool, break into pieces and put into a food processor, blitz until you get fine breadcrumb pieces, lay baking sheet onto tray, pour waffle crumbs onto tray and bake in the oven for 4 mins at 180 deg.
2. Pat dry chicken pieces then season with salt and pepper. Beat egg with Tabasco sauce and pour into a flat dish, pour waffle crumbs into another flat dish and season with coriander. Take one piece of chicken breast at a time, first dipping in egg then into crumbs making sure they are fully covered. Lay back onto baking sheet.
3. Preheat oven to 180 deg and bake for approx 25-30 mins being careful not to over cook the crumb.
4. Meanwhile heat oil in a small pan and fry the garlic for about 1 min, then add chicken stock, vinegar, syrup, coriander and chilli, bring to the boil and allow to reduce by half (takes approx 5-7 mins). Put to the side to allow to thicken slightly.
5. Remove chicken from oven and serve with the spicy maple sauce……you can reheat the sauce in a microwave for 20 seconds if need to. Yum!
Serves 1 approx 300 calories per portion
1 × Chicken Breast
Handful of Spinach
30g Ricotta cheese
1 tsp nutmeg
Pepper and salt
2 slice parma ham
1. Mix ricotta, chopped Spinach, nutmeg and pepper n salt in a bowl.
2. Slice the chicken breast down the side to open like a butterfly and stuff with the ricotta mix then close over.
3. Wrap the parma ham round chicken breast and fry in a hot pan for few minutes each side to brown.
4. Heat oven to 200 deg, place chicken in a casserole dish and cook for 15 minutes.
5. Serve with your choice of sides. Yum.